Saltfish Fritters

Name: Saltfish Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 oz dried salt cod (bacalao), soaked, drained; 1.5 cups all-purpose flour; 1 tsp baking powder; 4 scallions, thinly sliced; 1/2 scotch bonnet or habanero pepper, seeded, minced; 2 garlic cloves, minced; 1/2 tsp black pepper; 1 cup cold water; 1 cup vegetable oil (for frying); 8 lime wedges (for serving)

Caribbean-style salt cod fritters made with a savory batter of rehydrated salt cod, scallions, and scotch bonnet pepper, pan-fried until golden and crispy. Plan ahead: the salt cod must soak overnight to remove excess salt.

40 minEasyServes 4280 cal/serving

CaribbeanAppetizerStovetopPescatarianHigh FiberLow CarbHalal-friendlyDairy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

8 oz dried salt cod (bacalao), soaked, drained
1.5 cups all-purpose flour
1 tsp baking powder
4 scallions, thinly sliced
1/2 scotch bonnet or habanero pepper, seeded, minced
2 garlic cloves, minced
1/2 tsp black pepper
1 cup cold water
1 cup vegetable oil (for frying)
8 lime wedges (for serving)

Instructions

1

Soak 8 oz dried salt cod (bacalao) in cold water overnight, changing the water 2 to 3 times. Drain, rinse, and flake the fish into small pieces, discarding any bones or skin.
2

In a large bowl, whisk together 1.5 cups all-purpose flour and 1 tsp baking powder. Stir in 4 thinly sliced scallions, 1/2 seeded, minced scotch bonnet or habanero pepper, 2 minced garlic cloves, and 1/2 tsp black pepper.
3

Add the flaked salt cod to the bowl. Pour in 1 cup cold water and stir until a thick batter forms. Add more water a tablespoon at a time if needed.
4

Heat 1 cup vegetable oil (for frying) in a large skillet over medium-high heat to 350 degrees F. Drop heaping tablespoons of batter into the oil in batches, flattening slightly. Do not crowd the pan.
5

Fry 2 to 3 minutes per side until deep golden brown. Remove with a slotted spoon and drain on paper towels.
6

Serve hot with 8 lime wedges (for serving) for squeezing.

Questions

Can I make Saltfish Fritters gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Saltfish Fritters keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Saltfish Fritters?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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